Mealtime Mama: Hip Hop Bunny Cake for Easter

mealtime-mama-category-sponsor-banner-2017Happy Monday, mamas! Easter is hopping our way this weekend, so here’s a fun bunny cake to make with the kids this week. (Don’t be scared by the length of the recipe. The review we read by a fellow mom says it’s pretty easy to make.)

Click HERE to get a printer-friendly version of this recipe.

Hip Hop Bunny Cake

Ingredients

  • hip hop cake21 Golden Vanilla cake mix
  • 1 package coconut, divided (14 ounces)
  • 1 container whipped vanilla frosting (12 ounces)
  • jelly beans
  • shoestring licorice

Directions

Prepare cake mix according to package directions resulting in 2 baked 9-inch round cake layers. Allow to cool.

Measure 2-1/2 cups coconut and set aside. Divide remaining coconut into separate containers with a lid or zip lock type bag as follows:
3/4 cup to be tinted pink
2 cups tinted green

(To tint coconut, add 1 to 2 drops food coloring, close bag or cover with lid and shake to tint coconut the desired color.) Set aside.

Using powdered sugar, dust a cutting board and an 11- by 17-inch jelly roll pan with sugar. Place one round cake layer in the center of the jelly roll pan to serve as the bunny’s head.

Place remaining layer on cutting board and cutout a half circle shape on each side of the cake (for the ears) leaving a bowtie shape in the center of the cake. The bowtie shape should resemble an hourglass and be about 1 1/2-inches in width at the widest area. Place half circle shapes above the bunny’s head pointing upwards to resemble bunny ears. Place the remaining hourglass shape below the cake round to make a bowtie or collar.

Frost the entire top and sides of cake with frosting.

White Coconut:
Sprinkle bunny’s head and ears with white coconut. Press additional coconut onto sides of cake.

jelly beansPink Coconut:
Sprinkle pink coconut in center of bunny’s ears and on the bow-tie/collar. Press additional pink coconut onto sides of cake.

Green Coconut:
Sprinkle green coconut around outer edge of bunny to cover the exposed pan and resemble grass.

Bunny’s face:
2 pink jellybeans to resemble eyes
6 3-inch strands of licorice to resemble whiskers
1 dark colored jelly bean for the nose
1 jelly bean for the mouth
3 jelly beans in the center of the bowtie or collar to resemble buttons

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

harps-logo-2017

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Mealtime Mama: Bread and Butter Pudding with Irish Whiskey Cream Sauce

mealtime-mama-category-sponsor-banner-2017Happy Monday, mamas! Welcome to the middle of March. St. Patrick’s Day is coming up on Friday, so we’re celebrating the Irish with this week’s recipe, which we found on the Harps website. It sounds SO good. Most kids love bananas and pudding, and there are only two tablespoons of Irish whiskey in this one so we think it’s pretty tame. ;-) Hope you enjoy it!

Click HERE to get a printer-friendly version of this recipe.

Bread and Butter Pudding with Irish Whiskey Cream Sauce

Ingredientsbread and butter pudding irish whiskey cream

  • Cooking spray
  • 1/4 cup golden raisins
  • 1/2 cup hot water
  • 4 tablespoons butter (at room temperature)
  • 10 slices white bread
  • 1 cup milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/2 teaspoon ground cinammon
  • 1/8 teaspoon ground nutmeg
  • 2 teaspoons vanilla extract
  • 3 eggs beaten
  • Hot water

Whiskey sauce ingredients:

  • 1 3/4 cups heavy cream
  • 2 tablespoons granulated sugar
  • 2 egg yolks
  • 2 tablespoons Irish whiskey

Directions

Preheat oven to 350 degrees F.st-patricks-day-2130023_640 (2)

Spray an 8- inch square baking dish with cooking spray. In a small bowl, cover raisins with hot water and soak for 10 minutes.

Butter the bread, remove crusts and cut each slice in half diagonally. Arrange half of the bread, buttered side up, in the prepared pan. Drain the raisins and sprinkle over bread. Arrange remaining bread over the raisins.

Stir milk, 1 cup cream, granulated sugar, cinnamon and nutmeg in medium saucepan over medium heat until mixture begins to boil, 5 to 7 minutes; stirring constantly. Remove from heat and whisk in vanilla extract and beaten eggs. Pour custard over bread, cover with aluminum foil and let sit for 10 minutes before placing in the oven.

Place covered dish in a 13 x 9- inch baking pan. Place the pan in the oven and pour enough hot water into pan to come 2/3 up the sides of the baking dish. Bake until custard is set, 50 to 55 minutes. Remove the foil covered pudding from the oven leaving the water-filled pan to cool inside the oven before removing.

Whiskey Sauce:
Stir 1 3/4 cups cream in a small heavy saucepan over medium heat until liquid just begins to boil. Remove from heat.

Whisk 2 tbsp granulated sugar and egg yolks in a small bowl until light and fluffy. Whisk egg mixture into cream. Place pan over low heat and stir constantly until sauce thickens, about 10 minutes. Stir in whiskey. Spoon warm sauce over each serving of pudding.

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

harps-logo-2017

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Mealtime Mama: Cherry Chocolate Heart Torte

mealtime-mama-category-sponsor-banner-2017Happy day-before-Valentine’s Day, mamas! If you feel like busting out an extra special dessert in honor of Valentine’s Day, we’ve got one for you. One reviewer called this dish “crazy good,” and that’s all it took to sell us on it. With whipped cream, hot fudge and cherries, how can you go wrong?

Cherry Chocolate Heart Torte

Ingredients:

  • st-valentines-day-1990691_640 (2)1 pkg (15 ounces) refrigerated pie crusts
  • 2 teaspoons flour (divided)
  • 1 pkg (8 ounces) cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon almond extract
  • 1/2 cup heavy whipping cream
  • 2/3 cup hot fudge ice cream topping
  • 1 can (21 ounces) cherry filling and topping

Directions:

Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines.

If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern as guide, cut crust into heart shape. Generously prick heart crust with fork.

cherry chocolate torteBake in a 450 F. oven for 9 to 11 minutes or until lightly browned. Let cool. Repeat with the remaining crust.

Combine cream cheese, confectioners’ sugar and almond extract in a small bowl; beat until smooth. Add whipping cream and beat until thickened.

To assemble, place one heart-shaped pie crust on serving plate; spread wtih 1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge.

Remove 28 to 30 cherries from cherry filling; set aside. Spoon 2/3 of the cherry filling over cream cheese.

Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Arrange reserved cherries over cream cheese mixture in the shape of a heart about 1-inch from edge. Swirl remaining cherry filling inside of heart. Refrigerate until serving time. Store any remaining torte in refrigerator. (Click here for a printer-friendly copy of this recipe.)

Source: Cherry Marketing Institute, Inc.

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

harps-logo-2017

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Mealtime Mama: Aunt Carrie shares her orange cookies recipe + instant spiced tea

mealtime

Our thanks to Carrie Chastain of Siloam Springs for the sweet recipes below. Mrs. Chastain, an outgoing grandmother of eight, says the cookie recipe goes back so far in the family’s history that she has no idea where it really came from.

The orange cookies were originally baked on a wood stove and the ingredients list had to be adapted to modern measurements.

We think both of these recipes are PERFECT for the holidays!

Aunt Carrie’s Orange Cookies:

sugar2 cups sugar

1 cup butter (salted is preferred)

2 eggs

1 cup sour milk or 1 cup milk and 2 teaspoons vinegar

1 orange, juice and grated rind (I put about a half teaspoon orange flavoring in also)

1 teaspoon soda

4 and ½ cups sifted flour

Cream sugar and butter, add juice and rind of orange, then eggs, add milk and flour. Stir soda in last ¼ cup milk. Add to mixture. Drop by teaspoons on buttered pans. Bake at 350 degrees until brown. (This is a very old recipe, but I found it takes about 12 minutes.)

Icing:

orange-resized1 box powdered sugar

1 orange, juice and grated rind

2 T butter

A little milk

Melt butter and add small amount of sugar, cream well, add orange juice and rind and remaining sugar. Makes about 128 “good-sized” cookies. Can make half recipe for fewer cookies.

Instant Spiced Tea:

1 cup instant tea

1 ½ cups Tang or similar orange drink mix

cinnamon1 package lemon Kool-aid

½ T ginger

2 T cinnamon

1 cup sugar

Mix all ingredients well and store in covered container. Add 2 rounded teaspoons of mixture to a cup of hot water.

Note from the mamas: These recipes originally published in 2009.

Mealtime Mama: Cute treats for your Halloween or fall party

By Shannon Magsam

OK, mamas, this is a repeat post from last year. But it’s a fun one with several good ideas for fall food. Hope you enjoy:

The month of October is perfect for a party because of all the fun fall treats and the weather is just right for being outside.

I thought I’d share a few of the treats from our recent house party in case you want to use them at a gathering you’re having this month. Let’s start with the caramel apple bar, which I plan to do again on Halloween night for friends and new neighbors who stop over while trick-or-treating here. This was my 13-year-old daughter’s idea and it was a hit with our guests.

The Caramel Apple Bar is not a cookie, it’s this:

caramel apple bar, use this

You just grab some sliced apples (I cheated and bought them pre-cut), some caramel (you can make your own or buy) and then come up with all kinds of toppings that would taste great on a caramel apple. We had coconut, M&Ms, sprinkles and Skittles. There are tons of possibilities! I wish we’d added a spoon into the caramel (which is in the spider container in the above pic) because some friends just wanted to drizzle caramel over their apples.

Up next, MUMMIES!

Mummies, use thisThese were my teenager’s idea, too, and she made them. We realized after the fact that we should have used double-stuffed Oreos. To make them, just use icing to scribble the mummy faces and add edible eyes. If you use the larger Oreos, you can place a candy stick into each for a lollipop effect. Ours didn’t have enough stuffing for the stick, but I think they turned out cute anyway ;)

Our {Frightful} Fall Kettle Corn was also a big hit:

Frightful Fall Kettle Corn

We also cheated a little on this by buying bags of kettle corn to pop. So you just pop your kettle corn, pour it into a big bowl and add your favorite candies. We used mini chocolate chips, pretzels, M&Ms and candy corn (which makes it so cute!). After you gently mix the popcorn and candy together, drizzle melted chocolate over the top. We used decadent Ghirardelli dark melting wafers. YUM.

Those were the sweet treats. We also had chili (my husband’s special recipe) with all the fixin’s plus a few of my favorite appetizers. It was a fun party and the food prep turned out to be a great bonding experience with my teenager. Of course, as soon as we got finished cooking, my daughter went back to her regularly-scheduled Instagramming. It was good while it lasted.

Hope this inspires you to invite a few of your friends over for a fall get-together!